Mildly spiced, packed with flavour, this versatile paste is wonderful with scrambled eggs, as a marinade on chicken, white fish and spread on cheddar before bubbling under the grill for a wicked toastie.
It takes five minutes to put together and lasts for a couple of weeks in the fridge.
TIP If you prefer a fiery hot paste, use birds eye chilli instead.
4 medium green chillies
6 cloves of garlic
Juice of a lime
Handful of coriander leaves
1\2 tsp salt
8tbs of extra virgin rapeseed oil
2tbs water
Slice the top off the chillies and roughly chop. Peel the garlic. Place everything into a processor and blend for about thirty seconds. If you want a smoother paste you can use a nutribullit but I prefer a chunky texture.
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